~ [a lifestyle blog]

S’more Cups

This fun recipe just might inspire you to grab a guitar and sing around a campfire…maybe.

I’ve adapted the recipe to be dairy and soy free for all of us allergic lovlies out there. The original recipe can be found at The Pampered Chef.

Ingredients:

50 – 60 Back To Nature graham sticks {1 cup finely crushed}

1/4 cup powdered sugar

5 1/2 tbsp. canola oil

1/2 tsp. butter flavor extract

1 pinch of salt

1 cup enjoy life chocolate chips or chunks

12 large marshmallows {I only used 6}

Directions:

please excuse my need for a mani

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, canola oil, salt and butter extract in a small bowl.Using a spoon or your tablespoon place scant scoop of crumb mixture in each cup of your mini muffin pan. {I chose to do put more graham in each cup and only made 12 instead of 24 – hence only using 6 marshmallows.} Press crumbs to form shallow cups {I used the back of my tablespoon to do this}. Bake 4-5 minutes. Remove pan from oven; place a few chocolate chips into each cup.

Cut marshmallows in half crosswise using professional shears dipped in cold water to reduce sticking {this works fabulously!}. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to cool for 15 minutes. Carefully remove cups from pan. Cool completely.

Place remaining chocolate in a small microwave safe bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand until set.

Yield:

24 cups {or 12 if you choose to have more of a crust, I will be trying less graham in each cup next time}Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.Allergy friendly and delicious all in a bite sized dessert that’s worth celebrating.
Enjoy!